I’ll never forget my first taste of Long John Silver’s fish as a child in Pueblo, Colorado. The whole family piled into the car when the restaurant opened in town, eager to try this unique fast-food offering. One bite of that perfectly crispy fish—crunchy on the outside yet moist and flaky inside—and I was hooked for life.
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For years, I tried to recreate that distinctive batter at home, experimenting with various ingredients and techniques. The breakthrough came when I discovered the secret wasn’t beer (as in traditional fish and chips) but club soda that creates that signature light, crispy texture. This recipe is the culmination of years of delicious research, bringing that beloved fast-food experience right into your kitchen.
Why This Copycat Recipe Works Better Than The Rest
Its uniquely light, crispy batter with distinctive seasoning sets Long John Silver’s fish apart from typical fish and chips. While many copycat recipes miss the mark by using beer or too much flour, this version captures the authentic taste and texture by incorporating the crucial ingredients: club soda for lightness and the perfect blend of seasonings, including onion salt and paprika.
The beauty of this recipe is its foolproof technique. The carbonation in the club soda, combined with baking powder and baking soda, creates tiny air bubbles that expand when they hit the hot oil, resulting in that characteristically airy, crispy coating that made Long John Silver’s famous. Whether you’re recreating a nostalgic favorite or trying it for the first time, this batter delivers restaurant-quality results with simple ingredients and straightforward preparation.
Why this is the copycat Long John Silver’s batter recipe you must try
This version doesn’t attempt to recreate the classic heavier flavor of Britain’s fried fish. Instead, the battered fish recipe below goes with a more pronounced mixture of seasonings and club soda that recreates the taste of the Long John Silvers fish batter recipe.
Ingredients
To make the batter, you’ll need:
- All-purpose flour – Forms the base of the batter, providing structure while still remaining light when fried
- Cornstarch – Creates an extra crispy texture by preventing gluten formation and absorbing less oil than flour alone
- Sugar – Adds a subtle sweetness and helps the batter achieve that signature golden-brown color
- Salt – Enhances all the flavors in the batter and seasons the fish
- Baking powder – A crucial leavening agent that creates air bubbles for a light, airy texture
- Baking soda – Works with the carbonation in club soda to create an even lighter, crispier coating
- Onion salt – Provides a savory depth of flavor characteristic of Long John Silver’s seasoning
- Paprika – Adds a subtle color and mild, sweet pepper flavor
- Ground black pepper – Introduces a gentle spice that balances the other flavors
- Club soda – The secret ingredient that makes the batter exceptionally light and crispy through carbonation
- White fish fillets – The star protein that becomes transformed by the batter; cod and pollock are authentic choices
The chain uses both cod and pollack based on availability. But any firm and relatively mild-tasting white fish will do. See the section below on choosing the best fish and more information.
For frying, I use vegetable oil or canola oil. I think peanut oil would also work well, but it is more expensive.
How to make this Long John Silvers fish recipe
- Cut the fish into serving pieces no heavier than 3 ounces.
- Heat the oil in a heavy-bottom pot, Dutch oven, or deep-fryer to 350°F. It is critical that the oil is at the right temperature, so use a thermometer.
- Place paper towels on a baking tray and put a wire rack on top.
- Stir or whisk together all the batter’s dry ingredients in a large mixing bowl. Immediately before you are ready to fry your fish fillets, add the club soda slowly while continuing to stir.
- Coat the fish in the batter. Let the excess batter drip off the fish.
- Carefully drop the battered fish into the oil. Cook in batches to prevent lowering the oil’s temperature.
- Fry the fish for two to three minutes until golden brown. Turn the fish halfway through the cooking time, if necessary.
- Remove the fish using a spider or fryer basket and place the pieces on the wire rack to drain.
- Let the oil come up to temperature and repeat as necessary.
- Serve immediately.
Recipe tips
I do have some tips on technique:
Make sure your fish pieces are no more than 3 ounces. When the fish is heavier, it will immediately sink in the oil, and the batter may wrap itself around the heating elements of your fryer. If you use a pot to heat your oil in, this may not be an issue.
When I lower the battered fish pieces into the oil, I like to raise and lower them a few times. This way, the batter can cook just a little, and the expansion of the batter is less troublesome. It isn’t challenging to do at all, but this batter does expand while cooking. It is one of the characteristics that makes fish batter so unique.
I use my T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer, 2.6-Pound, Silver
. I like it because it regulates the heat very well, and it has a filter so you can reuse the oil.
Other ways to use the batter
Beyond Fish: Creative Uses for This Batter
- This versatile batter is perfect for more than just fish. Try it with:
- Battered Cheese: Firm cheeses like halloumi can be battered and fried for a decadent appetizer
- Seafood Variations: Shrimp, scallops, or calamari rings
- Chicken Tenders: Create a crispy chicken strip reminiscent of Long John Silver’s chicken planks
- Vegetables: Onion rings, mushrooms, zucchini sticks, or cauliflower florets
- Hush Puppies: Add minced onion and corn to the batter and drop by spoonfuls into hot oil
Long John Silvers Fish Batter Copycat Recipe
Ingredients
- 8 cups vegetable oil for frying
- 2 cups flour
- 1/4 cup cornstarch
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon onion salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 16 ounces club soda
- 2 pounds cod or other white fish sliced into 3-ounce pieces
Instructions
- Heat about 8 cups of vegetable oil to 350°F in a deep fryer or heavy pot.
- To make the batter, combine the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and ground black pepper in a mixing bowl. Stir to combine.
- Add the club soda to the dry ingredients and continue to stir as the batter foams.
- Coat the fish pieces with the batter and drop them into the hot oil.
- Fry for 2 to 3 minutes until the batter is golden and the fish pieces begin to float to the top of the oil.
- Drain the fish on a wire rack.
Video
Notes
Pro cooking tips for perfect Long John Silver’s style of fish
- Temperature Control is Critical: Maintain oil at exactly 350°F. Too hot, and the batter will burn before the fish cooks; too cool, and the fish will absorb oil, becoming greasy.
- The “Dip and Lift” Technique: When placing battered fish in hot oil, dip it and lift it back out slightly a few times in quick succession. This allows the outer layer of the batter to set slightly, preventing the batter from sliding off or expanding too dramatically.
- Carbonation Timing: Add the club soda only when you’re ready to fry. The carbonation creates a light texture, and it diminishes quickly once it is opened and mixed into the batter.
Nutrition
Different Types of Fish You Can Use
You can use any fish you like when you make this recipe at home. Long John Silver uses Wild-caught Alaskan Cod. I have made my recipe with cod I purchased at Costco.
This would work well with catfish, tilapia, barramundi, haddock, hake, halibut, snapper, or any other white fish you may have. One good alternative is Swai fish, an inexpensive, firm white fish that is mild and tastes slightly sweet.
Different ways you could use the fried fish
This recipe is also great for preparing fish for tacos and sandwiches. You can experiment with the seasoning to create other flavor profiles.
What to serve with Long John Silver’s Fish
French fries, hush puppies, and onion rings are traditional, but there isn’t any reason why you shouldn’t get more creative. Try fried green tomatoes, fried pickles, coleslaw, or cornbread.
Malt vinegar, tartar sauce, and a squeeze of lemon are popular condiments with fried fish.
How to store the leftovers
Leftovers will stay fresh for two days in the fridge and up to three months in the freezer.
To store fried fish in the fridge:
- Let the fried fish cool.
- Wrap the fish in individual pieces in a paper towel and put them in an airtight container.
To store fried fish in the freezer:
- Let the fish come down to room temperature.
- Lay out the fish on a baking tray.
- Put the fish in the freezer until frozen, about two to three hours.
- Transfer the frozen fish to freezer bags.
The best way to reheat Long John Silver’s Fish
To reheat thawed fried fish in the air fryer:
- Preheat the air fryer to 350°F.
- Cook for four to five minutes, or until hot.
To reheat thawed fried fish in the oven:
- Preheat the oven to 350°F.
- Place the thawed fish on a wire rack over a baking tray.
- Bake for 10 to 12 minutes, or until hot.
I hope you enjoy one of my childhood favorites. This batter is suitable for dipping chicken tenders, shrimp, and onion rings.
Love fish? Try these great recipes!
- Air Fryer Salmon
- Baked White Fish
- Batter Fried Shrimp
- Beer Battered Fish and Chips
- Captain D’s Fish
- Maryland Crab Cakes
- Pan Fried Salmon
- Panda Express Shrimp
- Poached Fish
- Salmon Patties
Popular Fried Main Dish Recipes
Check out my easy seafood recipes and the best fast food recipes here on CopyKat!
Bringing Fast Food Nostalgia Home
This copycat of Long John Silver’s fish recipe captures the nostalgic flavor of a beloved fast-food classic while giving you the satisfaction of creating it yourself. The secret combination of club soda, baking powder, and baking soda creates that signature crispy coating that made the restaurant famous, while allowing you to control the quality of ingredients. Whether you’re reliving childhood memories or introducing a new generation to this distinctive style of fried fish, this recipe delivers restaurant-quality results in your own kitchen. Perfect the technique once, and you’ll have a versatile batter that works for countless crispy fried creations beyond just fish.
Can you use regular water for this?
You can use regular water, I personally think there is a better result with club soda.
I used this batter to make onion rings, fried zucchini, chicken tenders, shrimp, I even added cornmeal to the batter and made fried green tomatoes… The whole family gives it a thumbs-up 😊
Used this batter on thin sliced zucchini and it took me back to druthers hot bar as a kid. Was awesome on green tomatoes. Thank you!!!
This is a really good recipe. I had some onions I battered too and they’re a “thumbs-up” from the whole family (which is really saying something)
This was perfection. This seems to be the closest to Culver’s fish I have ever had. I am in love !
Thank you. Only difference is that I used canola oil because I read Culver’s uses that and betting else was unchanged and it was delicious. Amazing. So happy I found this recipe.
I made it too thick the first time and it was like too bready and not very crispy. So if anyone had that issues – add more club soda – make it thinner and you’ll be so happy!!! Crispy perfection.
Can you use coke in place of soda or beer
You could, I don’t know that I would. I think that would make for a very unpleasant flavor.
The fish they actually use, at least in 2022 and in Kansas, is Wild Alaskan Pollock… which is different from Cod fish. It is more soft in texture compared to Cod, which is more firm when cooked properly. They’re similar in crisp & bones though.
Back in 1985 the local LJS I worked for we used cod fish, when I got my lunch/supper break I just went across the shopping center’s parking lot and went to Captain D’s, cause at the time they had the Captain’s Burger, all ways prefer beef over seafood.
If I use water how much and would it help bubble if I add the 2 teaspoons of vinger? Thank can’t wait to try.
I don’t know why you would want to at the vinegar, I don’t know how that would be helpful to the recipe.
Hello. I am so anxious to try this recipe–I love LJS but I was tired of driving to another town to get. I am wondering if this could be used for butterflied shrimp, too? Your thoughts?
Thank you!
Yes, you could use this for shrimp!
I added about a teaspoon or two of vinegar to the batter (also for flavor) and didn’t have any club soda, so I used regular cold water. I made chicken and onion rings. To make sure the batter stuck, I tossed everything in flour first. Perfect. Thank you.
I used this recipe and adapted it to gluten-free using Krusteaz Gluten Free All Purpose Flour
And oh my is it amazing!
Thank You! Thank You! Thank You!
While I love this recipe , has anyone tried to use an airfryer? I’m curious how it would turn out. I’ve never used a wet batter I’m the air y
I love this batter. I even love the “crumbles”.
The fish from Long John silver’s is never placed in a brine it is cooked from a frozen steak that is already pre-cut dipped in a better and threw in the grease and fried until it is done that’s how the fish at Long John silver’s is cooked now the chicken at KFC is not put in brine all it is done is that it is battered dipped and it was some type of a brine solution and batter again and it’s cooked in a pressure cooker and chicken out and drained and then racked up and placed in a warmer that is how the chicken at KFC is prepared the only difference is that the flour at KFC is already seasoned they don’t do anything to it they just use it sifted and keep reusing it and the batter Long John silver’s is that they use it they have to season it now depending on who’s cooking depending on how salty the batter is and how crispy the fillets are that’s how they do it they don’t use any brine at all and neither facility.
I thought these were delicious
We don’t eat fish, hardly at all,but love the chicken planks from LJS! Is this the same breading ? Cook it the same?
Yes, it is the same breading, and it will cook the same.
Can the batter be made in advance and kept in the fridge till ready to use at room temperature, thank you.
If you are talking a couple of hours sure, a couple of days, I can’t answer that question, I haven’t tried making it from that state.
I used some that I had leftover, so the next day I used it on some zucchini and it turned out great.
I would suggest modifying your recipe to heat the oil to 370 before adding the fish and the fish will cause the oil to drop to 350. Professional chefs use this method to prevent food from getting too greasy and to get the best crispy texture. Or as an experienced cook you may already do it without even needing to think about it.
The batter came out crispy and flavorful, we were very pleased with it and will be using the same batter with fish again tomorrow because we felt like it was just what we have been craving. We added Modelo dark beer , the same way we have done for years with other batters but did add a third of a cup of seltzer water too, just before dipping the fish in it. I did take note of other commenters about their perceived bland flavor so added a bit more paprika, which we buy probably 2 times a year so ours might be more flavorful than some others who might not use it much. Before battering, I blotted the fish well, sprinkled kosher salt over the fish, rolled them in corn starch (we always do that) and dipped and fried it. No changes to the recipe, it worked so well. My husband always does the frying in the back yard in the cast iron wok (besides it being in the 90s outside) so for us, this was done just the way we always do, just with a better batter.
This recipe is a 5 star. The best battered fish. Thank you so much. I’ve shared with others and they love it too.
I was very disappointed, it looked beautiful but it was not crispy. I followed directions to the T, didnt taste anything like LJS
I am very sorry you were disappointed in the recipe, most people have good luck. So you said the batter wasn’t crispy, perhaps cooking it for a little longer would have made the batter crisp up further into the breading.
First of all cause it’s the wrong fish our USUAL fish is Alaskan White Fish NOT COD fish! We do offer cod fish but that it not the fish we are famous for! Skip trying to make it and come to our restaurant:)
I would come to your restaurant like we did three to four times a week because my child loves long John silvers. Your restaurants all closed down in Amarillo Texas. I’ve gone to Clovis to get him fish, but now I just follow this recipe and we’re doing just fine
Cod is what LJS was famous for up until about 4 years ago. They changed it and started using a much cheaper fish, was so disappointing. I rarely go there anymore.
Miss Amanda,
I used to love LJS, but you keep raising the prices and don’t give good coupons. I love the 8 for $8.88, but that only happens in a “Blue Moon”. And, you just charge so much for stuff — like big order of fries for $ 4 bucks. Really !?!? That’s why the LJS by us in Humble, Texas, is always empty. They’re only got customers when coupons come out. That’s because you charge outrageous now — for what you get. It’s just not worth it when you have a big family. That’s why so many people are cooking at home now and learning from these Copycat Experts.
I bet it’s because you were making it too thick. I did that the first time. Add more clib soda and thin it more and you’ll be so happy
I, too, worked at LJS back in the day, a and we drizzled batter into the oil deliberately to make extra “crispiest” that people paid extra for now. Back then, we just threw a handful in.